Ingredients:
For the slaw:
- 1 lb green cabbage, cored and thinly sliced
- 1 lb jicama, peeled and julienned
- 6 to 8 jalapeños, seeds removed and julienned
- 1/3 cup mayonnaise
- 2 tbsp white wine vinegar
- 1 tbsp granulated sugar
- 3/4 tsp salt
To assemble the sandwich:
1 trout filet, bones and scales removed (rainbow or brook varieties work well, mine weighed in around 4 to 5 oz)
salt and pepper to taste
high heat oil for cooking
1 length of french bread, about 8 inches long
2 to 3 tbsp remoulade
a generous handful of jalapeño jicama slaw
a few slices of pickles or pickled onions
Instructions:
In a large bowl, combine cabbage, jicama, and jalapeños. In a small mixing bowl, add mayonnaise, vinegar, sugar, and salt. Whisk to combine. Toss dressing with the shredded vegetable mixture until thoroughly coated. Cover and chill in the refrigerator for at least 1 hour to let the flavors come together.
To make the fish, take the trout filet and dry it well on both sides. Place the filet, skin side up on a plate and dab the skin again to remove any excess moisture. Let sit (to air dry) for about 10 minutes. Place a stainless steel or cast iron pan over medium high heat. Once the pan is hot, add oil and coat the entire bottom of the pan. Add the fish to the pan, skin side down, and sprinkle it with salt and pepper. Cook the fish for 4 to 5 minutes, letting it go largely undisturbed, but occasionally pressing down lightly to ensure the skin gets crispy. Once the fish is mostly cooked through, gently lift the filet and flip it with a fish spatula—if the skin is sticking to the pan at all, use your spatula to gently work it off before flipping. Let cook for another minute before transferring to a clean plate.
To assemble the sandwich, split the french bread lengthwise. Slather a layer of remoulade on both halves. Place the fish on the bottom half, add slaw, pickles, and finish with the top half. Enjoy immediately.
Original Recipe